What I really want to be telling you about right now is pear crisp. Yes, pear crisp. I assisted for a cooking class the other evening that served the most simple and incredible pear crisp. It has been in my dreams ever since.
Can I be honest with you for a moment? Prior to today, I’ve never made mashed potatoes before. Why? Well, the last time I had mashed potatoes was about six years ago at Thanksgiving and I remember thinking there was nothing to it but butter. I’m not a fan of starchy, super buttery foods so once going vegan I didn’t even try to recreate this with margarine.
But, mashed potatoes with truffle oil? Hmm, I was intrigued.
These are exactly what mashed potatoes should taste like if you ask me: rich and flavorful, with a hint of buttery-taste and salt. Absolute perfection. I know that truffle oil can be a bit pricy, so feel free to use olive oil instead. Olive oil gives the recipe a slightly different flavor, but you still get delicious results.
Truffled Mashed Potatoes
From Vegetarian Times
Serves 6
2 lb fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2 Tbs truffle oil
1 Tbs finely chopped parsley
Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in a medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with a fork. Drain, and reserve 1 cup cooking liquid.
Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley. Season with salt and pepper, if desired.